12 comments:

I use honey and maple syrup more than the others. I don't think I've baked much with honey.

Amen on the artificial sweeteners! I haven't tried sucanat either. Have you tried Stevia? I don't care for it myself, find it too overpowering (i.e. I can't taste the food it's in, even if I decrease the recommended amount by a LOT). Have also heard mixed reviews about whether it's safe (fertility issues in men?)

Another note on agave...agave & aloe are related to the allium family (onions & garlic). I couldn't figure out why I was getting such terrible stomach aches when I would eat baked goods people made with agave...until I found out it was related to the allium I am allergic to!!

This is what I LOVE about your blog and your recipes: just real food, with real ingredients, not weird artificial stuff....so refreshing! I actually thought karo corn syrup was the same thing as HFCS. I am so glad to know that they are NOT the same!!! Not a fan of agave nectar or the price. Loving this theme so far and your apple crisp, yum! this looks like a wonderful recipe to make for our company this weekend!

Hi, SnoWhite! I'd love to link to this post for Kitchen Tip Tuesdays, but I'm just not sure what part is the kitchen tip! :) Is it at the top where you wrote "To facilitate baking from scratch, having a stock of sweeteners in your pantry is a must."? Thanks for clarifying! :)

My Husband and i are both Diabetic. Apple Crisp is one of my favorite desserts in the fall. I have made it with splenda before, but it really is apple mush that way. I recently found there is a honey that is diabetic friendly. I would like to try to bake apple crisp with it. Tell me, with your recipe, is the crisp, really crispy?

The crisp did get crispy -- if you would like it even crispier; consider baking the apples separate and then topping it with a honey-based granola. I'd make the topping the same way, lay it out on a cookie sheet, bake it for 15 min total at 350, stirring every 5 minutes. Then, shut the oven off and allow the oat topping to get really crispy. Then, place that topping over the baked apples during about the last 5 minutes of baking time.

I've just started using sucanat and I love it! My hyperthyroidism causes me to crash with regular sugar, but sucanat keeps me stable. I read that it has glucose, fructose, and sucrose which keeps blood sugars in balance. It goes especially well in chocolate foods, like chocolate chip cookies and hot cocoa! I use it 1 for 1 in place if sugar. Has a molasses taste but doesn't overpower. More expensive than sugar but great for special treats!

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.